Wednesday, January 5, 2011

Baguettes in the new oven

I baked my usual sourdough baguette recipe in my new oven today.  I figured since this one heats up so fast, I'd try the "spray the insides of the oven with water" trick for getting steam to make a crisper crust.  I'm not sure it worked any better than what I was doing before, which was brushing the tops of the proofed baguettes with water just before putting them in the oven.  I sprayed the inside of the oven just before putting in the baguettes, then twice after putting them in during the first 4 minutes.  Next time I'll try putting hot water in a cast iron pan just below the baguettes to see if that works better. 

I let the baguettes proof for an hour and a half in the pan this time and didn't get any tearing out the sides!  Success!  I'm still having some trouble with my slashing though.  This one did okay.


This one - I didn't slash it far enough down the baguette.  Can you see where I stopped?


The end didn't have enough room to rise, so it's much smaller than the rest.


See how the middle is so much higher than the end of the loaf?  The whole thing should look like the middle part.  It was plenty tasty anyway! 

The last thing I tested out was flouring my baguette pan instead of spraying it with cooking spray.  I'm not sure which I like better.  I used a large, fine mesh strainer to lightly coat the pan with flour.  The loaves didn't stick, so I suppose it works, but then it left this on my counter -


A big mess!  I may go back to the cooking spray for that part.  All that really matters though, is how awesome my new oven is.  What have you all been baking this week?

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